- 5-6 chicken thighs or legs, bone-in, skin on
- Kosher salt and black pepper, to season
- 2 tsp cumin
- ¼ cup olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves of garlic, crushed and minced
- 2 cups of long grain white rice, rinsed
- 12 oz Maduro Brown Ale
- ½ cup chicken broth
- 8 oz can tomato sauce
- 2 tsp oregano
- ½ tsp ground annatto (can substitute with turmeric)
- 1 tsp cumin
- 1 bay leaf
- ½ tsp salt
- 1 cup frozen peas
- Season chicken with cumin, salt, and pepper. Make sure to season underneath the skin. Heat oil in a large deep skillet or Dutch oven over medium-high heat.
- Add chicken and brown well on all sides, until fat is rendered, about 7-10 minutes. Remove chicken and reserve.
- Add onion, bell pepper, and garlic to the skillet. Stir well and cook until onion is translucent, about 5 minutes. Add rice, Maduro Brown Ale, chicken broth, tomato sauce, oregano, annatto, cumin, bay leaf, and ½ tsp salt. Stir well to combine. Bring to a boil, cover, lower heat and simmer for 30-45 minutes, until rice is cooked. Add frozen peas in the last 5 minutes of cooking.
- Fluff rice with a fork and serve.
You can find Maduro near you using the Beer Finder, and make beer-inspired dishes all year long with more recipes like this one by Beer Belly.